Ingredients
6 cups water1 medium onion, chopped2 celery ribs, chopped4 sprigs fresh parsley1/2 cup dry white wine1 tablespoon soy sauce8 whole peppercorns1 bay leaf1 salmon fillet (3 pounds) Lemon slices and fresh dill
Preparation
In a large saucepan, combine the first 8 ingredients. Bring to a boil; reduce heat. Simmer, covered, 30 minutes. Strain, discarding vegetables and spices.
Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 7-qt. oval slow cooker. Pour poaching liquid into slow cooker. Carefully add salmon.
Cook, covered, on high 60-70 minutes or just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°). Using foil strips as handles, remove salmon from cooking liquid. Serve warm or cold, with lemon and dill.
